This is one of the quick dishes I made with the sundried tomato pesto. The pesto is so quick to make, I actually whipped it up while the spaghetti was boiling. Alternatively you can use ready-made pesto of any colour.
- 3-4 generous tablespoons of sundried tomato pesto (you could use commercial pestos, green or red)
- Half a tub of cream
- 3 baby marrows
- Juice of half a lemon
- Parmesan, salt and pepper to garnish
Boil the spaghetti in water, olive oil and salt. In a pot, pour the cream and pesto and let it thicken and reduce on a low heat. At the same time, griddle baby marrow and season with the lemon juice while they are cooking.
Mix the pesto sauce through the spaghetti and garnish with the baby marrow, grated parmesan and salt and pepper to taste.